Flavor Interactions in Food

This course provides an overview of flavor chemistry and technology, interaction of flavors with food ingredients, application of flavors in food products, and the assessment of flavor quality changes. As an advanced complement to IFT's primer online course, this two-day face-to-face course covers more in-depth training about the physical and chemical composition of flavors, sensory evaluation and descriptions of flavors, and the regulatory framework for use of flavor ingredients in the food and beverage industries.

"This course was extremely valuable and well taught. The instructors were all engaging, knowledgeable, and patient regarding answering individual questions. I hope that IFT continues to bring back this excellent short course."

"There was the best short course that I have been taken for the last 3 years."

"This short course was well organized, very informative, and very useful to various groups of people in the Food Science field. Thank you."

You will be able to:

Gain current information about flavor composition, reactions, manufacturing, and the effects of processing.

Understand the flavor chemical interactions that may occur with fat, protein, and carbohydrate constituents of foods.